Fast food chicken nuggets are the favorite snack for many people who live in the United States, they just can not stop eating them. But do not be fooled by these small, crispy brown balls: because they are actually full of artificial ingredients.
Ingredients
2 pounds of chicken thigh fillets from free range chickens
2 cloves of garlic
2 pieces of preserved lemon
2 ounces tapioca flour
Freshly ground black pepper
3 teaspoons of paprika, optional
2 organic and free-range eggs , plus 1 egg white
Dr. Mercola’s coconut oil
2 2/3 ounces of filtered water
Process
Cut the chicken into small pieces. Crush the preserved garlic and lemon using a mortar and pestle. Transfer the preparation to a bowl with 80 ml (2 2/3 ounces) of filtered water and mix well.
Add the chicken nuggets to the garlic, lemon and water mixture and mix well. Cover and marinate in the refrigerator for at least one hour, preferably overnight.
Put the chicken to drain. In a bowl, mix the paprika (if used) with the tapioca flour and season with pepper.
In another bowl, lightly beat eggs and egg white. Sprinkle the nuggets with the tapioca mixture and submerge them in the egg mixture. Put the prepared nuggets aside.
Fill a deep skillet with about 1 inch of coconut oil and place over medium-high heat. Test the temperature by placing a small piece of chicken in the pan; If the oil starts sizzling, then it has reached the ideal temperature for frying.
Cook the chicken nuggets for 3 to 5 minutes on each side, until the chicken is well cooked and the nuggets are golden brown.
Remove the nuggets from the pan using tongs or a slotted spoon and transfer them to a sheet of paper to absorb the excess oil. Let the chicken nuggets cool a little before serving.